Ingredients
Scale
- 100g superfine almond flour
- 100g powdered sugar
- 2 large egg whites (aged, approx. 70g)
- 70g granulated sugar
- 1/2 teaspoon pineapple extract
- 1/4 teaspoon pineapple juice with almond extract flavoring
- 150g good quality white chocolate, finely chopped
- 75ml full-fat coconut cream
Instructions
- Step 1: **Prepare Macaron Dry Ingredients & Meringue.** Sift the almond flour and powdered sugar together into a bowl; set aside. In a separate, clean, grease-free bowl, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar, increasing speed to high, and whip until stiff, glossy peaks form. Gently fold in the pineapple extract and rum extract flavoring, and a drop of yellow food coloring if desired.
- Step 2: **Perform Macaronage.** Add the sifted dry ingredients to the meringue in three additions, folding gently with a spatula after each addition. Continue to fold until the batter reaches the "lava" consistency, where it flows slowly off the spatula in a ribbon, and when dropped back into the bowl, slowly reabsorbs in about 20-30 seconds. Be careful not to overmix.
- Step 3: **Pipe and Rest Macaron Shells.** Transfer the macaron batter to a piping bag fitted with a round tip (e.g., Wilton 1A). Pipe uniform 1.5-inch circles onto parchment paper or silicone mats placed on baking sheets. Firmly rap the baking sheets on the counter 2-3 times to release air bubbles, then use a toothpick to pop any remaining bubbles. Let the piped shells rest at room temperature for 30-60 minutes, or until a dry skin forms (they should not stick to a gently touched finger).
- Step 4: **Bake Macaron Shells & Prepare Ganache.** Preheat oven to 300°F (150°C). Bake one tray at a time for 12-15 minutes, rotating halfway, or until the macarons have developed "feet" and are firm on their bases. Let cool completely on the baking sheet before peeling. While shells cool, make the ganache: gently heat the coconut cream until simmering, then pour over the finely chopped white chocolate. Let sit for 5 minutes, then whisk until smooth and creamy. Chill in the refrigerator for at least 1 hour, or until firm enough to pipe.
- Step 5: **Assemble Macarons.** Once the shells are completely cool and the ganache is firm, transfer the coconut ganache to a piping bag. Pair similar-sized macaron shells. Pipe a generous dollop of ganache onto the flat side of one shell, then gently top with a matching shell. Repeat for all macarons. Store the finished macarons in an airtight container in the refrigerator for at least 24 hours to allow flavors to meld, then serve at room temperature.
Notes
- Keep these tropical treats fresh and flavorful by storing them in an airtight container in the refrigerator for up to a week; they truly taste even better after a day or two as the flavors fully develop!
- Macarons are delicate and best enjoyed at room temperature, so remember to take them out of the fridge 15-30 minutes before serving to let the coconut ganache soften to its perfect creamy texture.
- For a truly indulgent experience, serve these tropical delights at room temperature with a light dusting of toasted coconut flakes or alongside a refreshing glass of iced pineapple juice.
- The "macaronage" step is crucial for success; aim for a batter that flows like slow lava, forming a ribbon that disappears back into itself within 20-30 seconds, ensuring beautiful "feet" and a perfect texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 macaron (approx. 25g)
- Calories: 105
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 11g